Quick Double Chocolate Sheet Cake Food

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

QUICK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
• Stir the two mixtures together, then add boiling water.
• Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
• Allow to cool if planning to use icing.

CHOCOLATE SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

QUICK DOUBLE-CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 350°F. Grease and line a 11 x 7 x 2-inch baking pan.
• In a large bowl, place the softened butter, sugar, eggs, and dissolved cocoa. Sift over the flour and baking powder. Using a hand mixer, beat the mixture until it is pale and creamy, about 2 minutes. Using a metal spoon, fold in the chocolate chips.
• Turn the mixture into the greased pan and spread it out evenly. Bake for 30 to 35 minutes, or until risen and springy to the touch. Cool slightly before turning out onto a wire rack.
• Once the cake is cool, in a bowl, place all the frosting ingredients and, using the hand mixer, beat together well. Spread over the cake. Run a fork across the surface of the frosting to create a wavy pattern of lines.

DOUBLE CHOCOLATE SHEET CAKE

Steps:

• In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake.

CHOCOLATE BUTTERMILK SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18x13-inches, I use this one from Amazon) with baking spray. Set aside.
• For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
• Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
• Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
• While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
• Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it's okay if the cake isn't completely cooled). Add sprinkles.
• Cool completely and enjoy!

DOUBLE CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

QUICK AND EASY VANILLA SHEET CAKE

Steps:

• Preheat the oven to 350 degrees. Make the cake batter according to the package directions and spread it evenly into a large greased, rimmed sheet cake pan (also called a Jelly Roll pan, should measure about 17 1/2 inches by 13 inches). Bake until the cake is cooked through. You'll start to smell the cake and the cake will spring back when touched lightly, 12 to 15 minutes.
• While the cake is cooking, in a small sauce pan heat the butter and milk over medium heat until the butter melts, stirring often. Remove from the heat. Add the powdered sugar to a large bowl (you can also use a stand mixer here) and slowly whisk in the melted butter mixture into the powdered sugar. Stir until well combined and no lumps remain. Add the almond and vanilla extract and stir to combine.
• While the cake is still warm (let it sit for maybe 5-7 minutes, you want it hot but not pipping hot), drizzle the icing over the warm cake and then use a spatula to spread it to the edges. If you try to spread too much or go over the same place again and again you are going to pull up the top off the cake and get crumbs in your icing. The goal is to quickly spread it out and move on... too much fussing will just make a mess.
• Add the sprinkles while the icing is still warm. The sprinkles will also cover any messes you made if you tried to spread the icing too much.
• The cake is great warm, at room temperature, and even the next day. No need to refrigerate over night, sugar is an excellent preservative. I have a plastic lid that fits my sheet cake pan and makes traveling a breeze. I highly recommend a lid for your pan.

EASY MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2.
• Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside. 3
• Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4
• Add the wet ingredients to the dry ingredients and beat until well combined. 5
• Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6
• Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs. 7
• Remove cake from oven and allow to cool. 8
• To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 9
• Add 2 cups of powdered sugar and mix until smooth. 1
• . Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth. 1
• . Add remaining powdered sugar and cocoa and mix until smooth. 1
• . Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13.
• Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy. 14.
• Spread frosting evenly onto the cake. Top with sprinkles, if desired.

CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 180c/350f/gas 4. Grease a 30 by 20 roasting tin.Line the base and sides with non-stick baking paper.
• Whisk egg whites until stiff peaks form. Sift the flour and cocoa into a seperate bowl. Add egg yolks,marg,caster sugar and milk. Beat with a electric whisk or wooden spoon for 2 mins, until smooth.
• Fold in the egg whites.Spoon the mixture into the tin. Bake for 35-40 mins, or until firm in the centre.Cool completely in the tin.
• For the icing, put the chocolate and 5 tbsp of water into a pan and heat gently until melted. Beat in the icing sugar and oil until smooth.
• Turn out cake and spread the icing on top with a palette knife. Cut into squares and enjoy!